Candied fennel stalk and fennel syrup

Candied fennel stalk and fennel syrup

Total: 9 hr 20 min. | Active: 20 min.
vegan, lactose-free, gluten-free
Nutritional value / 100 g: 236 kcal
, Carbohydrate: 57 g
, Protein: 1 g

With this recipe you can prepare two ingredients from fennel at the same time: To candy the fennel, cook it in sugar water – the water takes on the flavour and becomes syrup.


100 g


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 dl water
100 g sugar
120 g fennel stalk (sections of approx. 3 fennel bulbs), cut into approx. 1/2 cm slices

To dry

a little sugar
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How it's done

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Bring the water and sugar to the boil, stir until the sugar has dissolved. Add the fennel and simmer for several minutes (it should still be crunchy). Remove the pan from the heat, cover and allow to infuse for approx. 6 hours. Drain off the fennel, keep the liquid and use as a syrup.

To dry

Spread the fennel slices onto a baking tray lined with baking paper.

Dry for approx. xx hours in the centre of an oven preheated to 80°C.

While the fennel is still slightly sticky, sprinkle with sugar and place in a jar.

Good to know
Tip: You can offer guests candied fennel after a meal, for instance, (similar to the sugar-coated fennel seeds offered after a meal in the Middle East). Or mix the pieces of fennel into a fruit salad. The syrup also goes well with a fruit salad.

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